Homomade vegetarian cooking to inspire you

Veggie kebabs

I’ve been making veggie and tofu kebabs for the BBQ for over 25 years and they’re still one of my favourite things to put on a BBQ. This will make about a dozen skewers. They’re really good served with satay sauce.

You can make them with your favourite veg or what’s in season. Start by soaking some bamboo skewers in water to stop them burning on the BBQ. Then prepare the tofu. Take a block or two of firm tofu and cube it into squares of 2-3 cms then shallow fry it turning occasionally until golden brown. This will add to the texture and flavor of the tofu. After frying the tofu make a marinade by crushing 3 or 4 cloves of garlic and about half a dozen pepper corns add a tbsp. of sesame or olive oil, a tbsp. veggie oyster sauce and a tbsp. soy sauce, a tbsp. or two of sesame seeds and a tsp. of turmeric powder. Mix the marinade together and then cover the tofu with it in a bowl.

Next prepare the other ingredients, chop a couple of courgettes a large bell pepper, a couple of onions and a bowlful of mushrooms into chunks that are a similar size to the tofu. Put them in a bowl and drizzle with some oil, sesame or olive work well. Then assemble the kebabs by putting skewering the various veggies on them putting something quite sturdy at each end to stop them falling apart. Place them on a plate and drizzle over and remaining marinade. Cook on a lowish BBQ turning occasionally until the vegetables are cooked, they won’t all cool at exactly the same speed but if some veggies get a little charred that adds to the flavor. For the satay sauce follow the recipe here.